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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 5- to 6-quart slow cooker, place the beef, the contents of the spice packet (if included), carrots, and enought ale to cover the brisket. | 2. Cook, covered, until the beef is tender, on high for 4 to 5 hours or on low for 7 to 8 hours. | 3. Ten minutes before serving, thinly slice the Brussels sprouts. (This is easiest to do in a food processor with the slicing blade.). | 4. Transfer the beef from the slow cooker to a cutting board; if the slow cooker is on the low setting, turn it to high. Add the Brussels sprouts to the carrots and liquid in the slow cooker. Cook, covered, until the Brussels sprouts are tender, 4 to 6 minutes. | 5. Combine the sour cream, mustard, and tarragon. | 6. Serve corned beef with the vegetables and sour cream sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	3 -4		corned	0.0	0.0	0.0	0.0
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072
ale	1 -2	bottle		-	-	-	-
brussels sprout	3/4		trimmed	146.2837	30.4474	11.4986	1.0206
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
grain mustard	2	tablespoons		-	-	-	-
tarragon	1	tablespoon	chopped	5.31	0.904	0.4099	0.1303

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.